My skillet obsession is not ending! This time I re-invented the new Cinnabon cookies. They’re chocolate chip cookies with a cinnamon roll inside. The one that I tried wasn’t good…really dry, so I decided to make it into a skillet dessert. It came out better than I imagined! The chocolate chip cookies went perfectly with the warm, spicy notes of cinnamon rolls. Best part is that it’s all semi-DIY. I used Pillsbury products, but if you’d like to make your own dough, that would be awesome too! Just don’t forget the finishing touch, a generous drizzle of icing 😉
1 package of break and bake chocolate chip cookie dough (Pillsbury)
1– 5 count Pillsbury Cinnamon Rolls (save the icing)
Preheat oven to 350 degrees.
Spray a 12″ skillet with cooking spray. A 10″ skillet will also work, just keep an eye on it when baking.
Cut each cinnamon roll into 4-5 pieces. Scatter the pieces throughout the skillet. In the empty spaces, scatter the cookie dough. The cinnamon rolls will puff up higher than the cookie, so just make sure they’re spaced evenly.
Bake for 20-30 minutes. Mine baked for 25 minutes, but it will depend on the brands/skillet you used.
Let it cool for a few minutes, then drizzle it with the icing and serve.
Grab our Seasonal E-Magazine for free!
Our seasonal magazine is packed full of sweetness!